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Leek and Bacon Risotto

My favourite risotto recipe - extremely easy for beginners!



  • 1.

    Place stock in a saucepan over low heat.

  • 2.

    Dice bacon and saute in a large frypan or saucepan over medium-high heat until lightly browned. Add garlic and fry until fragrant. Add leeks and a good knob of butter, and saute until the leeks are soft but not browned.

  • 3.

    Add rice and stir until glassy. The rice will look translucent on the outside and opaque in the centre, about 1-2 minutes.

  • 4.

    Add wine and stir until mostly absorbed.

  • 5.

    Add stock, a ladleful at a time, and stir vigorously until almost absorbed. Continue adding stock until the rice is tender but still chewy, or cooked to your liking.

  • 6.

    Stir in the parmesan and lemon thyme.

  • 7.

    Serve immediately, topped with extra grated parmesan.


I use chardonnay or any dry white wine.

To make arancini, cool the risotto in the fridge then roll into balls. Bind with 1 egg if its not sticking together. If desired, push a small piece of bocconcini cheese into the middle. Toss in flour, egg wash, then breadcrumbs, and deep fry until golden. Serve with a plain tomato pasta sauce, rocket dressed in balsamic vinegar and top with freshly grated parmesan.

You could add cooked sliced chicken and/or peas immediately before adding the parmesan and lemon thyme.

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Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Leek and Bacon Risotto.


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